Saturday, April 16, 2011

Pistachio Nan Khatai for Lite Tea Bites

I owe the growing success of this blog to my Son. He is the little blessing in my life who has taught me new dimensions of life all together. I'm reliving my childhood through him by enjoying the NATURE to the fullest. I must confess that how I get excited at seeing an Airplane fly over and how both us wave at it together with our hands up. I love chasing birds and butterflies in the park with him; get amused by watching Nick Jr. and now even love Kids food, finish all the meals that he leaves unfinished - within few minutes :) 
Last weekend, we were enjoying our evening cup of tea with Almond biscotti. When I dunked and swirled it in my tea, I was reminded of my favorite Traditional Indian biscuit - "Nan Khatai". I simply craved to have some freshly baked khatai's with my hot cup of tea. Next thing I found myself 
surfing the net for a Nan khatai recipe. Found a couple of good recipes and adapted it for my family.

These cute little khatais are an absolute delight with tea or coffee. These eggless biscuits are quite lite and crispy. The classic khatai is conventionally made with all purpose flour and aromatic cardamom flavor, topped with either pistachios, cashews or almonds. Here in my version I have added some chickpea flour and semolina and garnished it with crushed pistachios. The cookies are really simple and easy to bake and perfect in taste. So here's a super easy & quick recipe...

All Purpose Flour: 3/4 cup
Besan or Chickpea Flour: 2 tsp
Semolina: 2 tsp
Butter: 3/4 stick (softened at room temperature)
Sugar: 1/4 cup or add more to taste
Cardamom Powder: 1/2 tsp
Baking Powder: 1/2 tsp
Pistachios: few for garnishing

Let the butter soften at room temperature. Whip it with a spatula and add sugar.
Sift all purpose flour, chickpea flour and semolina together. Add baking powder and sift again.
Mix freshly crushed cardamom powder for aromatic flavor.
Add butter and sugar mix in the flour mix. Knead to make a dough.
Can add little more butter if required to make the dough.
Put the dough in ziplock and let it rest for 10-15 minutes.
In the mean time, pre heat the oven to 300 F and line the cookie tray with parchment paper or silpat mat.
Take out the dough, give it a knead again.
Make small ball around 1 inch for small cookies and a litter bigger dough, if you like big cookies.
Keep ample distance between the balls as they spread upon baking.
Add crushed pistachios on the top and press it gently on the balls.
Bake it for 15-18 minutes at 300 Deg F till done.

Take out the cookies and cool completely on the wire rack.

Take a bite......Too Good !!!

These cookies are rich and fragrant !!!

Enjoy with your evening cup of Five Spice Chai !!!

My Family enjoyed these Pistachio Nan Khatai's, hope you like'em too !!!

Sharing the khatais with Hearth and Soul Hop; Lets Do Brunch

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